Easy No-Bake Peach Cobbler Cheesecake Bars
These no-bake peach cobbler cheesecake bars combine a buttery graham cracker crust, creamy cheesecake layer, and a warm, tender peach cobbler topping for a perfect summer dessert that’s quick and easy to make.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 full sheets; honey-flavored preferred)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (450g) cream cheese, softened (full-fat recommended)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 3 cups fresh peaches, peeled and sliced (about 4 medium peaches)
- ⅓ cup brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand. Press firmly and evenly into the bottom of an 8×8-inch pan. Chill in the fridge for about 15 minutes.
- Prepare the peach topping: In a small saucepan over medium heat, add sliced peaches, brown sugar, lemon juice, cinnamon, and nutmeg. Cook until peaches soften and juices bubble, about 5-7 minutes. Stir in cornstarch slurry and cook 1-2 more minutes until thickened. Remove from heat and cool completely.
- Make the cheesecake layer: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract; beat until combined. In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture.
- Assemble the bars: Spread cheesecake mixture evenly over chilled crust. Spoon cooled peach topping over cheesecake layer. Optionally, swirl topping lightly into cheesecake with a knife or skewer.
- Chill and set: Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve: Cut into bars using a sharp knife dipped in hot water for clean edges. Serve chilled.
Notes
Let cream cheese soften at room temperature for at least 30 minutes before mixing. Use cold heavy cream and chilled bowl for whipping. Drain extra juice from peaches if very juicy to avoid soggy topping. Chill bars overnight for best texture and flavor. For dairy-free, substitute cream cheese and heavy cream with coconut cream and vegan alternatives. For gluten-free crust, use almond flour or gluten-free cracker crumbs.
Nutrition
- Serving Size: 1 bar (1/16th of rec
- Calories: 280
- Sugar: 15
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
Keywords: no-bake, peach cobbler, cheesecake bars, summer dessert, easy dessert, no bake cheesecake, peach dessert, crowd-pleaser